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White handled pot with stuffed onions in a tomato broth and chopped parsley on top on a blue and white tiled background with a bowl of chopped parsley at the side.
4.75 from 4 ratings

Stuffed Onions with Ground Beef

Yield: 4 Servings
Prep: 30 minutes
Cook: 1 hour
Total: 1 hour 30 minutes
Author: Amina Al-Saigh
These stuffed onions with ground beef are a cozy, flavor-packed dish that will surprise you with its simplicity. This recipe is based on my mom's Iraqi sheikh mahshi, which features onions stuffed with seasoned ground beef and simmered in a rich tomato broth. As the onions cook, they soften and sweeten, soaking up the sauce and creating the most magical flavour.
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Ingredients
 

For the Filling:

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, finely diced
  • 454 g medium ground beef, or lean
  • 1 globe eggplant, large
  • 2 1/2 teaspoons salt, divided
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground allspice
  • 1 teaspoon ground cinnamon

For the Onions and Sauce:

  • 5 yellow onions, medium in size
  • 400 ml tomato sauce, 1 can
  • 500 ml water
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon pomegranate molasses

Instructions
 

For the Stuffing:

  • In a large skillet on medium heat, heat the 2 tablespoons extra virgin olive oil. Add the diced1 yellow onion and cook for 5 to 6 minutes until translucent. 
  • While the onions cook, finely diced the 1 globe eggplant. You don't need to peel it.
  • Add the 454 g medium ground beef to the onions and cook for 7 to 10 minutes until it browns and the moisture dries up. Add the diced eggplant and the 2 1/2 teaspoons salt, 1 teaspoon ground black pepper, 2 teaspoons ground allspice, and 1 teaspoon ground cinnamon. Continue to cook for another 10 minutes until the eggplant is soft. Taste and adjust for salt. Set aside to cool down.

For the Onions:

  • Preheat the oven to 450F.
  • To separate the layers, start by creating 2 shallow cuts to take off the top and bottom of the onion. Ensure that you dig into the root side with your knife to help dislodge the layers. There are visual steps in the blog post. Create one deep cut running along the length of the onion from one side, all the way to the centre. Repeat with all the onions.
  • Place all of the prepared onions in a microwave safe bowl and add 1/4 cup water to the bottom. Microwave on high for about 6 minutes, using 2 minute intervals until you feel they softened slightly, which will help to separate the layers. Remove and allow to cool down. Check the notes for boiling instructions as well.
  • Once the onions have cooled down, gently pry the layers apart. The easiest way is to use your finger to dislodge the layers from the inside. Do this gently and the layers will easily come apart.
  • Once all onion layers are ready, stuff them about 3/4 full and fold them closed, and arrange them seam side down in a dutch oven or an oven safe dish. You will need one that is at least 4 to 5 litres. Ensure that all onions are tightly packed together to avoid them opening when they cook. 
  • Add a small plate that fits inside your pot or oven dish over the onions, which will help keep them in place as the sauce bubbles.
  • Mix the 400 ml tomato sauce, 500 ml water, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper, and 1 tablespoon pomegranate molasses together and pour into the oven dish. 
  • Bake in the oven at 450F for about 1 hour covered, then bake for a further 10 minutes uncovered to reduce the sauce slightly. Its ready when the onion skin is easily cut with fork. Check the notes for stove top directions.

Notes

  • You can make the stuffing without the chopped eggplant, if you don't like it. But it does add a lot of flavour, and you don't actually see it in the final dish.
  • Instead of microwaving the onions to soften them, you can also drop them in a pot of boiling water for about 5 to 7 minutes until they soften.
  • Instead of baking, you can cook the onions on the stove top. You'll need to place it on medium heat and cook it for 1 to 1 and a half hours, covered for most of the time. Ensure you do not use high heat as it will burn the bottom.
Serving: 1serving, Calories: 484kcal, Carbohydrates: 31g, Protein: 24g, Fat: 30g, Saturated Fat: 9g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 14g, Trans Fat: 1g, Cholesterol: 80mg, Sodium: 2327mg, Potassium: 1138mg, Fiber: 8g, Sugar: 16g, Vitamin A: 488IU, Vitamin C: 22mg, Calcium: 102mg, Iron: 4mg
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